Fermented Lachcha Onion
Learn how to make naturally fermented probiotic onions with beetroot using just salt and water. This easy, gut-friendly recipe creates crisp, tangy onions packed with beneficial bacteria, perfect for boosting digestion and adding a burst of flavor and color to your meals. No vinegar or preservatives—just pure, natural fermentation!
Ingredients
For a 2 L fermentation jar.
- 1300 g onions, thinly sliced
- 200 g beetroot, cubed
- 1 tsp black peppercorns
- 2 tbsp (40 g) sea salt
- 600 ml filtered water
Equipment
- 2 L glass fermentation jar
- Glass weight
- Grommet lid and airlock
Method
Combine in the jar
Add 1 tsp black peppercorns, 1300 g thinly sliced onions, and 200 g cubed beetroot to a clean 2 L fermentation jar.
Make the brine
In a separate container, mix 2 tbsp sea salt into 600 ml water and stir until fully dissolved.
Add the brine
Pour the brine into the jar, ensuring everything is fully submerged. If the onions don't all fit, add the brine, wait about 1 hour until they soften, then add the rest and press down.
Weigh down
Place a glass weight inside the jar to keep the vegetables fully submerged under the brine.
Seal
Close the jar with a grommet lid, attach the airlock, fill it halfway with water, and seal.
Ferment
Ferment at room temperature for 5–7 days, checking daily to keep everything submerged.
Check for readiness
Start tasting from Day 5. The onions are ready when translucent and blushed pink, with their sharp bite gone and a pleasant tang.
Store
Remove the glass weight, airlock, and grommet lid, replace with a storage lid, and refrigerate. They keep for up to 1 month.
Watch the walkthrough
Notes & variations
- The salt brine draws out moisture, creating the perfect environment for good bacteria while keeping harmful microbes out — no vinegar or additives.
- The beetroot gives the onions their vibrant pink hue.
Tangy, crisp, and gorgeously blushed — fermented lachcha onions brighten any plate.
